Kotopoulo Me Elies (Chicken Casserole With Olives) Recipe
Kotopoulo me Elies (Chicken Casserole with Olives)
1 broiler-fryer chicken
3 tablespoons olive oil
2/3 cup red wine
1 stick cinnamon
3 cloves
2 whole allspice
1 bay leaf
1 (14 ounce) can tomatoes
16 black or green olives
Salt and pepper, to taste
Wash and dry chicken; season with salt and pepper and fry in the olive oil
Pour wine into the pan, add spices, bay leaf and tomatoes
Cover and simmer for 1 hour or until the meat is tender
Add olives the last 10 minutes, by which time the sauce should be thick
Serve with rice or pasta
Galaktoboureko Recipe
Galaktoboureko
Syrup
3/4 cup water
1 cup granulated sugar
Juice of 1 lemon
1 edge of orange rind
1 cinnamon stick
Boil for 10 minutes
Cool
Prepare this before making pastry
Pastry
2 quarts milk
1 cup farina
6 eggs
3/4 pound unsalted sweet butter
2 teaspoons vanilla extract
20 phyllo sheets
Heat milk to scalding
Beat eggs until thick
Add farina and mix
Add mixture to milk with 1/4 pound butter
Heat, stirring, until thickened
Remove from heat
Add vanilla extract
Melt remaining butter and butter bottom and sides of a 10 x 14 x 2-inch pan
Place 10 buttered phyllo leaves in pan
Pour farina mixture in and cover with remaining phyllo, buttering each leaf as it is laid
Butter the top sheet very well and score into diamond-shaped pieces
Bake at 350 degrees F for 50 to 60 minutes
Pour the COOLED syrup over HOT pastry
Conkies
Conkies
3 cups grated coconut (1 large)
2 cups fresh corn flour
4 ounces raisins (optional)
6 ounces shortening
1/2 cup flour
3/4 pound brown sugar
3/4 pound pumpkin
1/2 pound sweet potato
1 cup milk
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond essence
1 teaspoon salt
Grate coconut, pumpkin and sweet potato. Mix in sugar, liquids and spices. Add raisins and flour last and combine well.
Melt shortening before adding with milk.
Fold a few tablespoons of the mixture in steamed plantain leaves. Cut into squares about 8 inches wide.
Steam Conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.
NOTE: Wax paper will work instead of banana or plantain leaves.